The craziest part about this recipe is how insanely simple it is to make, yet how sinfully delicious it is to eat. When you read it, you may be tempted to add conventional chili preparations, but I urge you to fight that temptation and try it just as it is. Make sure to make this a day in advance to let the flavors truly come together overnight.
Geneviève's Chocolate Chili
1 quart water
2 pounds lean raw ground beef
2 large onions, small dice
2 (6-ounce oz.) cans tomato paste
2 tsp cinnamon
2 tsp cumin
2 tsp Lea & Perrins Worcestershire sauce
2 tsp garlic powder
2 tsp black pepper
1 tsp red pepper (The chili is not too hot, but you can cut this in half if you want less heat.)
3 tbls. chili powder
½ tsp. chipotle powder
2-½ tsp salt
2 tsp ground allspice
2 tbsp cider vinegar
3 bay leaves
2 ½ tbsp cocoa powder (unsweetened)
60 grams 60% - 70% dark chocolate - chopped
2 tbls fresh chopped parsley or cilantro
Have all of your ingredients measured out before you begin.
1. Heat a large saucepan over medium high heat, add the water ground beef and onions. With a spoon, break up the beef as the water comes up to a boil. It’s important for the beef to be completely broken up.
2. Once the mixture comes to a boil, add all the ingredients from the second additions list, combine completely and return the pot to a boil and then reduce to a simmer (uncovered) and set your timer for 2 1/2 hours.
3. Throughout this time, make sure to stir the mixture every 15 to 20 minutes. If the chili sticks to the bottom of the pan, lower the heat.
4. When there are 30 minutes left on the timer (after two hours cooking), take a small pot and fill 1/3 of it with water. Place a metal bowl over the pot and turn the flame under this pot to the lowest setting (thus creating a double boiler). Be careful, as the water should not touch the bottom of the bowl.
5. When there are about 15 minutes left on the timer (after 2 1/4 hours cooking), add the chopped chocolate to the bowl. Stir constantly and keep the chocolate from the sides or it may burn. Once the chocolate has melted completely, remove the bowl from the pot and place to the side.
6. Turn off the flame under the chili, and pour the melted chocolate into the pot. Stir to combine. Taste the chili and season with more salt and pepper, if needed.
7. To serve, prepare a plate with sour cream and tortilla chips. Ladle a healthy dose of chili onto the plate and garnish with your choice of chopped parsley or cilantro. Clean the rims of your plates with a warm moist towel and serve.